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Categories:Viewed: 49 - Published at: 8 years ago
Ingredients
- 2 tablespoons olive oil
- 2 mulato chiles, stemmed, seeded, and torn into pieces
- 2 garlic cloves
- 1 cup heavy cream
- 8 ounces smoked salmon, thinly sliced
- 2 red bell peppers, charred (see page 35), stemmed, peeled, seeded, and chopped
- Salt and freshly ground black pepper
- 1/4 cup thinly sliced fresh basil
Method
- Heat the olive oil in a medium-size heavy saucepan over medium heat.
- Add the chiles and garlic cloves and swirl in the oil for 2 minutes, or until the garlic is golden brown and the chiles are fragrant.
- Add the cream, smoked salmon, and chopped bell peppers and bring to a boil.
- Reduce the heat to medium-low and simmer for 4 minutes, or until the sauce thickens.
- Transfer the sauce to a blender and puree until smooth.
- Season with salt and pepper.
- Stir in the fresh basil.
- Serve hot.
